Vegan Mashup Kickstarter: Help Us Make Vegan Cooking Television

Vegan Mashup Season 2 http://www.kickstarter.com/projects/65363784/planning-vegan-mashup-season-two

Vegan Mashup, our by-our-bootstraps vegan cooking show that’s been featured on public TV enters it’s last stretch of funding, and we could really use your help. We want to make another season of our much needed vegan alternative cooking shows. Pledge a little or a little more if you can, and we’ll bring you a fresh and tasty season of honest vegan cooking. We’ve recently added a few new hot rewards, so take a look or share with your food-forward friends.

The other big news is that I’m deep in recipe development of another book. Unlike Vegan Eats World, this book will be smaller, tighter, faster and shall we say I’m cooking away at it on an accelerated time line. With a drop date in the fall (but slated for a Spring 2014 release) and a lot to do before then, it’s been nothing but salads, salads, and more salads. Did I mention this new book is ‘bout salad? My working title is “Salads Don’t Suck”, yet I suspect my publishers may have other ideas.

You have questions, of course! Well here are a few answers.

Vegan Mashup season 2? There was a season 1?

You bet there was! A whole first season exists, and can be found on various public access stations throughout the country. Haven’t seen it yet? Then call up your local station and ask ‘em nicely for it, or order the season on DVD. Even if you haven’t seen the first season, doesn’t the world need a little more vegan representation in the cooking show universe? Pledge a dollar, pledge a little more if you can, and spread the word about our Kickstarter page these last precious days!

Do you need recipe testers?

Surely, I will. This will be on a much smaller scale that Vegan Eats World. When the time comes, I’ll announce it here on my blog and likely on my Vegan Latina Facebook page, likely in early August.

Vegan salads, isn’t that like saying carnivorous bacon?

I’m not so sure about that metaphor, but yes, I did feel a little weird announcing to friends, family, or complete strangers that I’m working on a salad book. After the huge omnibus of Vegan Eats World, the task of doing another small book came quickly into focus. My first impulse was pizza, but after a lot of soul searching (and a pending fantastic pizza book from Julie Hasson), I decided that after years of cupcakes, pies, cookies, dumplings, I could really use a salad. But not a flimsy bowl of iceberg lettuce, but a full meal nourishing bowl of greens, grains, beans, veggie proteins, fruits, nuts, and other vegan goodies that satisfy and deliver filling, nourish plant based goodness with little fuse. These will be whole meal salads, ready to rescue your lunch from a boring, overpriced $12 sandwich (as it happens here too easily in NYC) or greasy take-out for dinner after a long day…as I do have a full time job in addition to the books, many of these recipes are based on real life weeknight meals.

You’re so quiet lately!

Yup, I have been. I’m basically in a torrid love triangle between my salad spinner and Scrivener (my word processing app of choice) these days, also working, writing, and organizing a new book on a very tight deadline. Will I take break from constant salad to post something non-salad? Will I get so sick of kale that it will be my new four-letter word? Will I find an exciting ending for this post?

Vegan Cookies Invade Your Cookie Jar – 100 Dairy-Free Recipes for Everyone’s Favorite Treats

Vegan Cookies Invade Your Cookie Jar

Vegan Cookies
Invade Your Cookie Jar

100 Dairy-Free Recipes for Everyone’s Favorite Treats
B&N / Amazon

From Publishers Weekly: “From the authors of the excellent—and cheeky—Vegan Cupcakes Take Over the World comes this winning collection of vegan cookie recipes that should appeal to vegans and nonvegans alike. Without a hint of preachiness, and with plenty of sass, the book delivers veganized versions of traditional cookies such as New York City’s black and white cookies, Pepperidge Farm Milanos (called minonos) and lemon bars, about which the authors explain, “For too long we vegans have had our faces pressed against the glass of the dessert case and longing for the sweet tartness of those shimmering lemon bars. Well, you can stop scaring the staff of that bakery. There are also sophisticated confections like toasted almond cookies with fleur de sel and macadamia lace cookies. While there are cookies that sound suspiciously healthy, such as fruity oaty bars and whole wheat chocolate chip cookies, decadent recipes like caramel pecan bars and starry fudge shortbread, filled with non-dairy chocolate ganache, show that you can be vegan and still indulge in delicious treats.”

Vegan Cupcakes Take Over the World – 75 Dairy-Free Recipes for Cupcakes that Rule

Vegan Cupcakes Take Over the World

Vegan Cupcakes Take Over the World
75 Dairy-Free Recipes for Cupcakes that Rule
B&N / Amazon

Vegan cupcakes will take over the world. Better to give in sooner than later and make this a smooth transition. After all, they’re so delicious, easy to make, adorable and portable, these little cuppers are sure to be the beginning of a dairy-free baking revolution.

In this sweet and sassy guide, Terry Hope Romero and Isa Chandra Moskowitz serve up a batch of everyone’s favorite dessert. Vegan Cupcakes Take Over the World unleashes more than 75 recipes for cupcakes and frostings–some innovative, some classics–with beautiful color photographs.

Every single recipe has been tested to perfection, so sneak these ‘cakes into any party and watch them win over the crowd. Indulge in:

* Brooklyn Brownie Cupcakes
* Chocolate and Vanilla Marble Cupcakes
* S’mores Cupcakes
* Lemon Macadamia Cupcakes
* Mucho Margarita Cupcakes
* Pumpkin Chocolate Chip Cupcakes
* Cappuccino Cupcakes filled with Espresso Crème

You’ll also learn Terry and Isa’s secrets of no-fail baking, inspired decorating, piping like a pro, and shopping for vegan ingredients, plus true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World , no dessert lover can resist!

 

Veganomicon – The Ultimate Vegan Cookbook

Veganomicon

Veganomicon
The Ultimate Vegan Cookbook
B&N / Amazon

From Publishers Weekly: “While most vegan cookbooks are anemic, underfed volumes-some no-brainer pasta recipes, a few things to do with tofu, maybe some oddball desserts-this slam-bang effort from vegan chefs Moskowitz and Romero (Vegan with a Vengeance) is thorough and robust, making admirable use of every fruit and vegetable under the sun, without once asking readers to make do with fake meat products and egg replacements. Instead, the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat-, dairy- and egg-free.

Take Southwestern Corn Pudding, a winning casserole rich with coconut milk and an unexpected dash of maple syrup-a likely MVP at your next Thanksgiving (whether it’s centered around turkey or tofu).

Almost as addictive are Rustic White Beans and Mushrooms, which get their bite from fresh herbs, and Lentils and Rice with Caramelized Onions and Spiced Pita Crisps, a transcendent Middle Eastern comfort food.

Vegan breakfasts get overdue attention: sitting in front of a hot stack of velvety Blueberry Corn Pancakes and hearty Blue Flannel Hash, who’s going to miss the bacon?

Best of all is the wide selection of terrific desserts: everything from Chewy Oatmeal Raisin Cookies to decadent Caramel-Apple-Spice Cupcakes boldy fill the space where most eggless, milkless and butterless cookbooks fear to tread.”

 

Viva Vegan! – 200 Authentic and Fabulous Recipes for Latin Food Lovers

Viva Vegan!

Viva Vegan!
200 Authentic and Fabulous Recipes for Latin Food Lovers
B&N / Amazon

Download:
Shopping List [PDF]
Table of Contents [PDF]

As coauthor of the phenomenally successful cookbooks Veganomicon and Vegan Cupcakes Take Over the World, Terry Hope Romero has long been one of the most popular vegan chefs around. Now, in her first solo cookbook, Romero opens the world of Latin flavor to vegans and foodies alike. Viva Vegan! expands the palates of anyone looking for a way to add fresh, seasonal ingredients and authentic spice to their meals without relying on animal products. A proud Venezuelan-American, Romero’s enthusiasm for her culture shines through every recipe.

Viva Vegan! covers every aspect of Latin cooking across the Americas: refreshing bebidas (drinks), vibrant ensaladas, hearty empanadas, nourishing stews, and one-dish wonders. Learn the basics—how to make the perfect tamale, salsa to complement any dish, and beans from scratch—plus special treats like flan, churros, and more.

Complete with gorgeous color photos, Viva Vegan! is the ultimate guide to authentic and inspired new Latin cuisine.